On Mon, 23 Aug 2010 21:07:59 -0500, Jim wrote:

First, thanks to all for your participation in this boating thread.
Participation in Part II (Fried Egg) was up 100% over part I (Reuben.)

The Cold Ham Sandwich is a laid back food, so everybody just relax.
Today we toss aside the recipe GPS, the recipe charts, and just cast
off, navigating by taste bud alone.

No worry about rushing to the boat with warm food.
No concern about planning ahead for the drive to the launch ramp.
All you need is the makings, a cooler, some ice, and a boat.
You have hours to spare before the Cold Ham Sandwich suffers in quality.

But that in no way means the Cold Ham Sandwich itself does not deserve
the respect and consideration it has earned.
So let's hit a few of those considerations, from my viewpoint as a
long-time boater and Cold Ham Sandwich eater.

I'll hit the most important aspects.
We'll call them the Cold Ham Sandwich Lucky 7 just for the pizaz of it.
Try it my way, and your boating experience is sure to improve.

1. Ham. West Virginia Smoked ham. Butt, not shank. Baked.
C'mon now. You got 30 big ones in the boat.

boar's head. GOTTA be boar's head...

5. Tomatoes. Nope. They have no value on a Cold Ham Sandwich.
Besides, they're just an invitation to a soggy sandwich.
Tomato juice will quickly work around the lettuce and penetrate the
bread. If you insist upon tomatoes, slice them on the boat.

you can put them between 2 slices of cheese...


6. Cheese. A slice won't hurt if you use a variety that compliments the
ham, but doesn't overpower it. Mild Swiss or Lorraine can work.
Make sure it's under the lettuce.
Except for that, I don't want to talk about cheese.
Sensitive subject because when I was 6 years old my dad was murdered
right in front of me by a cheese maker who had escaped from a Wisconsin
prison cheese farm. That's where most cheese in America comes from

cheesemakers will do that...